Cask ’n Flagon

An old favorite gets a makeover
By JEREMY SAUER  |  April 27, 2006

Cask 'n FlagonPlanted in the shadow of the Green Monster, the Cask ’n Flagon has long been the spot where you can fill up on cheap beer and testosterone before heading into Fenway Park. But after undergoing a Carson Kressleyworthy makeover this winter, the Cask is back and better than ever. Gone is the frat-house atmosphere: it’s been replaced by an expansive, gleaming bar, polished wood tables, and a welcoming albeit green wait staff. But that’s not all: the Cask’s 45 flat-screen high-def televisions and open floor plan ensure that, tickets or not, everyone can have a front-row seat (or at least a place to stand) during the game.

Although the ambience is much improved, the real reason to head to the Cask ’n Flagon is its revamped menu, which offers up ballpark (and barroom) favorites at a fraction of Yawkey Way prices. Lead off with a house specialty: Manny’s Fried Cheese ($7.99), a clever spin on fried mozzarella that teams breaded cubes of cheddar and pepperjack with a sundried tomatoranch dipping sauce. Other appetizer choices include super-crisp onion rings ($5.99) with horseradish aioli and a heaping plate of properly greasy chili cheese fries ($6.99). But if bar food isn’t your thing, there’s an entire roster of options to suit your taste. Getting in shape for summer? Try the baked Boston scrod ($14.99) or the fire-grilled-vegetable salad ($9.99). Cultivating the Big Papi look? Order “The Closer” ($9.99), a pizza pie mounded with pepperoni, sausage, olives, onions, mushrooms, three types of cheese, and a garlicky tomato sauce guaranteed to treat you right.

But even though the Cask is looking spiffy these days, in its heart of hearts, it’s still the same old sports bar, a Boston institution for 35 years. The draft beer still flows and the crowds still cheer — it’s just that the Cask is finally beginning to act its age.

The Cask ’n Flagon, 62 Brookline Avenue, Boston | Open daily 11:30 am to 2 am | 617.536.4840

  Topics: On The Cheap , Culture and Lifestyle, Food and Cooking, Cheese,  More more >
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